hollandaise sauce
August 7, 2020
“This is as classic French cuisine as you can get. Considered as one of the Mother Sauces of the culinary arts, Hollandaise adds that level of indulgence and sophistication to any dish. Try it on your poached eggs, grilled asparagus or seared filet mignon today!” -Chef Ant
What you’ll need:
~64 oz
16 oz pasteurized egg yolks
32 oz hot, melted, unsalted butter
.5 oz Franks hot sauce
1 oz lemon juice
1 oz champagne vinegar
1 oz water
1.1 oz kosher salt
Instructions:
In a stainless steel bowl, whisk all ingredients over medium heat or double boiler.
Whisk until egg mixture is thickened, to a figure eight consistency.
Once achieved, slowly drizzle in hot, melted butter. Be mindful not to break the Hollandaise.
Season with kosher salt and additional lemon juice if needed.
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